Roasted Garlic and Rosemary White Bean Soup
Creamy, aromatic, and endlessly comforting, this Roasted Garlic and Rosemary White Bean Soup is one of those recipes that feels like a warm hug in a bowl.
Servings: 4 servings
Equipment
- Oven
- Medium Saucepan
- Immersion Blender
- Foil
Ingredients
Ingredients
- 3 heads Garlic tops trimmed, for roasting
- 1 tablespoon Oil for roasting the garlic
- 1 tablespoon Oil for cooking the soup
- 1 medium Onion diced
- 3 cloves Garlic chopped
- 4 cups Chicken or vegetable broth
- 3 cans White beans 14.5 oz each, rinsed and drained
- 2 teaspoons Fresh rosemary chopped (or 1 teaspoon dried)
- 1/4 cup Grated Parmesan cheese optional
- 1 tablespoon Lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (180°C). Drizzle 1 tablespoon oil over the trimmed garlic heads, wrap each head in foil, and roast for 60–90 minutes until the cloves are golden and very tender. Let cool slightly, then squeeze roasted cloves from their skins.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent. Add the chopped fresh garlic and sauté for 1 minute until fragrant—do not let it brown.
- Pour in the 4 cups of chicken or vegetable broth. Add the rinsed and drained white beans and the chopped fresh rosemary. Bring the soup to a gentle boil, then reduce heat and simmer for 5 minutes to meld flavors.
- Squeeze the soft roasted garlic cloves into the soup, mixing them in. The roasted garlic adds sweet, mellow flavor that’s different from raw sautéed garlic.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, then return to the pot.
- Stir in 1/4 cup grated Parmesan cheese (if using) and 1 tablespoon lemon juice. Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with a sprig of rosemary, a drizzle of olive oil, or extra Parmesan. Serve with crusty bread or a green salad.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days. You can freeze this soup in freezer-safe containers for up to 3 months. Reheat gently on the stove over low-medium heat, stirring occasionally.